Description
This Korean cucumber salad recipe is crisp, tangy, slightly sweet, and incredibly refreshing. It’s a quick, no-cook side dish that comes together in minutes and pairs perfectly with a variety of meals.
Ingredients
Scale
- 5 mini cucumbers or 2–3 regular cucumbers, sliced
- 1 teaspoon salt
- 1.5 teaspoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons rice vinegar
- 2–3 teaspoons chili oil
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional)
- 3 tablespoons diced green onions (optional)
Instructions
- Slice the cucumbers thinly using a sharp knife.
- Place cucumbers in a bowl and sprinkle with salt.
- Let sit for 8–12 minutes to draw out moisture.
- Rinse cucumbers under cool water and pat dry.
- In a small bowl, mix garlic, sugar, soy sauce, rice vinegar, chili oil, and sesame oil.
- Add sesame seeds and green onions if using.
- Place cucumbers in a clean bowl and pour dressing over them.
- Toss gently until evenly coated.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
Do not skip salting the cucumbers as it keeps them crisp and prevents a watery salad. Adjust chili oil for spice level and taste before serving for best balance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg